A blog about food and its components: with a little bias towards baking, barley, and coffee

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Monthly Archives: May 2009

Brought to my attention by a food science student – kinda cool. I wonder how susceptible to molds and other cellulase and chitinase producing organisms this material might be if used as a building material?

Proof a short 1/2 hour proof – they could have used at least 15 min more proofing

Bake 18 min @ 215 deg C ( ~ 420 deg F ) with steam

**Topped with Walla Walla sweet onions that were cooked in olive oil then poached in heavy whipping cream until the mixture was very thick . Onions were added to the cross shaped cuts in the top of the rolls,

Sent to me by a former student – this video is stunning – the footage of the Jello starts at about 35 seconds… All that upwards elastic stored force seems to make the Jello cube almost hover momentarily before it falls back down the first time.

This goes with the video – I have NO idea what they’re talking about except maybe frames per second. “I-Movix is just finishing development of v3 sprintcam.
Based on a photron SA-2 camera, system is providing realtime HD-SDI output. Sensor is a 12bit CMOS of 2048 pixels wide, and speed can vary up to 2500fps“.

To quote the piece – “Flavour development [in chocolate] requires both the action of various microorganisms in the cocoa pulp and the action of carbohydrases, proteinases and polyphenol oxidase in the cocoa beans. Alkanoids, in particular caffeine and theobromine, and polyphenols, such as proanthocyanidins and flavan-3-ols, impart bitterness and astringency to cocoa and chocolate“.

According to Chow the cockroach story begins at about 34m 50s into the audio.

At about 32:14 Terry Gross, the NPR host, asks Emlen how tolerant he is of insect pests. Part of his reply is that even most entomologists he knows don’t like cockroaches and that many people are allergic to components of cockroach cuticles and faeces. He then goes on to the story related by Food Media about pre-ground coffee – but it worth listening to the original delivery.

Mind you – it appears that “untrained cockroaches showed a clear preference for vanilla” according to Susan Decker, Shannon McConnaughey, and Terry L. Page, (pardon me for quoting the authors out of context) in the paper “Circadian regulation of insect olfactory learning” Proceedings of the National Academy of Sciences vol. 104 no. 40: 15905-15910. Thanks to Bug Girl’s Blog for the citation. —

— So if you like vanilla flavored coffee, watch out for untrained cockraoches !!!